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NILLA Layered Coconut Cream Cheesecake Bars

Prep time

20 min

Total time

5 hr 20 min

Servings

Makes 16 servings
1 bar (109 g) each.

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    Ingredients
    • 84 Nilla Vanilla Wafers, divided
    • 6 Tbsp. butter, melted
    • 1 tub (250 g) soft cream cheese
    • 2 Tbsp. sugar
    • 1 tub (1 L) Cool Whip Whipped Topping, divided
    • 2 pkg. (4-serving size each) vanilla instant pudding mix
    • 2-1/2 cups cold milk
    • 1 cup flaked coconut, toasted, divided
Preparation
  • Reserve  24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
  • Beat  cream cheese spread and sugar in medium bowl with mixer until well blended. Whisk in 1 cup Cool Whip; carefully spread over crust. Stand reserved wafers around edges of pan.
  • Whisk  pudding mixes and milk in medium bowl 2 min. Stir in 1 cup Cool Whip and 1/2 cup coconut; spread over cream cheese layer. Top with remaining Cool Whip and coconut. Refrigerate 5 hours. Cut into bars.

Recipe Tips

How to Toast CoconutHeat oven to 350°F. Spread coconut onto bottom of shallow pan. Bake 7 to 10 min. or until lightly browned, stirring frequently. Or, spread onto bottom of microwaveable pie plate. Microwave on HIGH 3 min. or until lightly browned, stirring every minute.

Size-WiseEnjoy your favourite foods while keeping portion size in mind.

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Nutrition Information

Nutrition per serving

  • Calories

    300

  • Total fat

    16g

  • Saturated fat

    11g

  • Cholesterol

    30mg

  • Sodium

    370mg

  • Carbohydrate

    37g

  • Dietary fibre

    1g

  • Sugars

    25g

  • Protein

    4g

  • Vitamin A

    10%DV

  • Vitamin C

    0%DV

  • Calcium

    8%DV

  • Iron

    4%DV

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